ascentia_chef

October 19, 2018

Sopwell House have recently launched a new Brasserie restaurant and taking centre stage in the open theatre kitchen is their second MIBRASA Charcoal Oven.

They installed their first MIBRASA in the fine dining restaurant kitchen three years ago and when it came to refurbishing the Brasserie kitchen in 2018 another MIBRASA was deemed an essential piece of equipment, this time going for the next size up in the range, the HMB SB 110; a countertop oven with heating rack designed for a 110 cover restaurant.

The Brasserie menu boasts an array of delicious British and world cuisine influences and so impressed with the way the MIBRASA enhances the natural flavours of their ingredients they have decided to dedicate a whole section of the menu to the oven; “From The Fire”, all the dishes in this section of the menu will be cooked inside the oven. Here you will find a beautiful selection of beef, whole roasted Seabass, Yellowfin Tuna, Lamb Chops and vegetables all getting the MIBRASA treatment.

Described on the menu as “an elegant combination of a grill & oven adding unique flavour from the finest embers to give texture and juiciness”.

Executive Chef Gopi Chandra says of the oven… “The MIBRASA is such a great piece of equipment, this is our second oven in the hotel and this time we’ve made a feature of it on our Brasserie menu and in our new open kitchen. It’s so versatile and extremely well made, there really is no other charcoal oven quite like it.”

ascentia_chef

October 11, 2018

Ascentia Foodservice Equipment is proud to introduce to the UK the brand new Neapolis Oven from Moretti Forni.

Moretti Forni has been designing and manufacturing ovens since 1949, all with a single aim: perfect cooking. For the last 69 years Moretti Forni has introduced many of the industries best innovations and they have done it again with the new Neapolis 510’c, the worlds most powerful electric oven, designed to make authentic Neapolitan pizza.

The Neapolis is an exceptional baking tool with cutting-edge technology that respects tradition. The oven embodies the centuries old expertise that has gone into producing authentic Neapolitan pizza, and has brought it up to date with Moretti’s 21st century technology.

Moretti have used the very best materials and applied the most intelligent solutions to limit power consumption and maximise performance. The Neapolis is the only electric pizza oven in the world to achieve temperatures of 510’c and also includes many of Moretti’s innovative technologies such as Eco-Standby, Cool-Around Tech, delayed start and self-cleaning functions as well as 20 customised programs.

ascentia_chef

May 4, 2018

The Seven Hotel is a new Boutique Hotel situated in Southend-On-Sea on the Essex coast. With 37 rooms including five luxury suites on the fourth floor, a modern British restaurant and gin centric bar with stunning views across Southend Pier and the Thames estuary.

The restaurant, Aurum, is presided over by Head Chef Simon Webb, a 2018 National Chef of the Year finalist, Captain of the English National Culinary Team whose CV includes some of the industries heavyweight names such as Michel Roux Jr and the Langham hotel.

Taking pride of place in the brand new kitchen is a MIBRASA HMB AB 110, a 110 size oven sat on a cupboard stand. Simon’s modern cooking inspired by great British produce lends itself perfectly to the versatility and flavour profile given off from the MIBRASA oven.

“I think the Mibrasa gives us great diversity in our kitchen, we are able to cook all meats/vegetables at different temperatures which enhances the flavour and gives something different to our customers. It is a key part of our restaurant with BBQ being very much a popular way to cook in the industry at the moment.” Simon Webb, Head Chef, Aurum Restaurant, The Seven Hotel.

ascentia_chef

September 7, 2017

Ascentia Foodservice Equipment will be showcasing the latest innovations in the professional catering equipment industry at The Restaurant Show 2017, London Olympia from the 2nd to the 4th of October on Stand GE39.

We will be cooking live on our market leading MIBRASA Charcoal Oven as well as showcasing the brand new Robatayaki Grill from MIBRASA. We will also be cooking out of our super-quick F1 pizza oven. The counter-top stone deck F1 oven cooks a fresh dough pizza in as little as 90 seconds!

As an exclusive to The Restaurant Show we will officially launch a brand new product to the UK market; The Venix Convection & Combination Steam Oven Range! Venix have set a new benchmark in the combination oven market, with multi-timer and multi-level cooking, three automatic self -cleaning options, banqueting functions, uploading and downloading recipes from your USB stick, a state-of-the-art direct water injection system for energy efficiency and WiFi connection to your tablet or laptop, all coming as standard with their top of the range Venexia combination oven.

Join us on STAND GE39 in the main hall, see the equipment in action and enjoy some pizza from the F1 oven and some culinary delights straight from the MIBRASA Charcoal Oven.

We hope to see you there!

ascentia_chef

April 13, 2017

Barbecoa Piccadilly Installs A MIBRASA Charcoal Oven

Barbecoa Piccadilly is the latest opening by Jamie Oliver and one of only two found in central London. Hailed as the “Home of Smoke & Fire” Barbecoa takes its inspiration from the primitive cooking techniques Jamie has discovered from his travels around the world.

A new addition to the cookline at Barbecoa Piccadilly is the MIBRASA HMB AB-SB 75; which along with the oven includes the heating rack and mobile cupboard stand below. The enclosed charcoal oven cooks at temperatures between 200’c and 400’c locking in and enhancing the natural flavours of the amazing produce used by the chefs at the restaurant.

Steve Pooley the Group Executive Chef for Jamie Oliver set about looking for a Charcoal Oven for the kitchen, that search led him to a number of different brands on the market, including the MIBRASA from Ascentia Foodservice Equipment. After coming along for a demonstration of the MIBRASA at Ascentia FSE’s development kitchen, the oven was an instant hit and it immediately became a ‘must have’ piece of equipment for the Barbecoa kitchen.

The MIBRASA Charcoal Oven is better built and easier to use than any other charcoal oven on the market giving you peace of mind over the use and maintenance of the oven moving forward. It was for these qualities along with the MIBRASA’s fantastic cooking performance that the oven now sits so proudly on the Barbecoa cookline.

ascentia_admin

June 15, 2016

The Secrets of Italian Pizza

Ascentia Foodservice Equipment are proud to be hosting a pizza Masterclass on the 29th and 30th of June at our showroom and test kitchen in Cambridge. In collaboration with our partner Moretti Forni, Europe’s leading pizza oven manufacturer, as well as GMI flour and Eurostar Commodities we have put together a 4 hour masterclass where you can learn everything you need to know about how to produce the perfect pizza.

You’ll be learning from Italian pizza master Luigi Recchezza, from picking the right flour and using the right proving and cooking techniques, to making sure you have the right equipment for the job. So whether you have an existing business or are looking start a new venture then this is the masterclass for you.

There are limited spaces available so reserve your place now by calling us on 01223 430083 or emailing info@ascentia-fse.co.uk